Grilled Jerk Swordfish Caribbean With Pineapple Rice

Rinse the fish in cold water and pat dry with paper towels.

Brush both sides with marinade and lay on a plate.

Set aside.

Preheat a charcoal grill or broiler.

Add enough chicken broth to the reserved pineapple juice to measure 2 cups.

Stir the broth mixture , pineapple , rice , bell pepper and allspice together in a medium saucepan and bring to a boil over high heat.

Cover , reduce the heat to low and simmer until the liquid is absorbed , 18 to 20 minutes.

Take from the heat and let stand until ready to serve.

Discard the allspice berries.

When the rice has cooked 12 to 15 minutes , place fish on a lightly oiled grill and cook 3 minutes.

Turn over and cook until the fish is just barely opaque but still moist in the center , 2 to 3 minutes more for 3 / 4-inch-thicksteaks.

Fluff the rice with a fork , stir in the green onions and spoon onto individual plates.

Transfer the swordfish to plates and garnish with lime wedges.

swordfish steak, marinade, pineapple tidbits, chicken broth, long-grain white rice, red bell pepper, allspice berries, green onions, lime